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Don Kistler

    • Cheesy Chicken Shortcakes

    Posted on
    0
    (0)
    CATEGORY CUISINE TAG YIELD
    Dairy, Meats, Eggs Summer 1 Servings

    INGREDIENTS

    1 Process; (8-ounce) cheese spread loaf
    1/3 c Chicken broth
    1 1/2 c Chopped cooked chicken
    1 cn (4.5-ounce) chopped green chiles; undrained
    1 Jar (2-ounce) diced pimiento; undrained
    1 1/3 c All-purpose flour
    2 ts Baking powder
    1/2 ts Baking soda
    1/2 ts Salt
    1/2 c Yellow or white cornmeal
    1/4 c Butter or margarine; cut up
    3/4 c Buttermilk
    1 Egg white; lightly beaten

    INSTRUCTIONS

    CORNMEAL BISCUITS
Cook cheese and chicken broth in a saucepan over medium heat, stirring
constantly, until cheese melts.
Stir in chicken, green chiles, and pimiento, and cook until thoroughly
heated. Serve over Cornmeal Biscuits. Makes 6 servings.
Cornmeal Biscuits: Combine first 5 ingredients in a bowl; cut in butter
with a pastry blender until mixture is crumbly. Add buttermilk, stirring
with a fork until dry ingredients are moistened. Turn dough out onto a
lightly floured surface, and knead lightly 5 or 6 times.
Roll dough to 1/2-inch thickness; cut with a 2 1/2-inch round cutter, and
place on a lightly greased baking sheet. Brush tops with egg white. Bake at
450° for 10 to 12 minutes or until lightly browned. Makes 1 dozen.
Recipe by: Southern Living
Posted to MC-Recipe Digest V1 #1036 by Suzy Wert <SuzyWert@aol.com> on Jan
23, 1998

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